Estimation of fatty acids compisition in seafood and fish products

The aim of the study: to evaluate fatty acids composition in fish and seafood products, calculate atherogenic, thrombogenic index and present recommendation for consumers. The research was done during 2013 – 2014. The amount of fatty acids was determined by the method of gas chromatography using flame ionization detector. Fatty acids samples for the analysis were prepared according to the standard LST EN ISO 12966-2:2011. Fatty acids were methylated using ahydrous KOH methanol solution. Chromatographic analysis of fatty acids methyl esters was performed using gas chromatograph Shimadzu GC - 2010, using BPX – 70, 120 m column following the methodology established in LST EN ISO 15304:2003/AC: 2005. For identification of fatty acids, Supelco 37 Component FAME Mix was used; the fatty acids tetradecen (C14:2) and hexadecen (C16:2) were identified by means of interpolation. A survey was carried out which showed that customers prefer products made of salmon, shrimps and crab meat. According to the way of processing women prefer salted (44 pct.) than cold smoking (38 pct.) or hot smoking products (31 pct.). Men‘s first choice is hot smoked (16 pct.), then cold smoked (13 pct.) and concervated (11 pct.) products. Most of the surveyed people know what the fatty acids are and what is their impact to the human health. It was determined that not heat processed products showed the biggest quantity of polyunsaturated fatty acids (p≤0,05), mostly omega-3, and the ratio between omega-6/omega-3 was the smallest (p≤0,05). Omega-6 fatty acids and the ratio between omega-6/omega-3 fatty acids were determined to be significantly higher in seafood products compared to fish products (p≤0,05). Products of mackerel were found to be of the best composition of fatty acids for human health and had the smallest ratio between omega-6/omega-3 fatty acids compared to other fish products. Shrimps were found the same as producs of mackerel but compared in the group of seafood products. The best aterogenity index and trombogenity index was found in the fresh Atlantic salmon AI – 0,13, TI – 0,17, in marinated Atlantic herring AI – 0,19, TI - 0,12, in cold smoked mackerel AI – 0,23, TI – 0,25, in shrimps prepared with oil – AI – 0,36, TI – 0,54. The highest numbers of AI and TI were found in crab sticks and crab meat